Though diners in white table-clothed French brasseries may not know it, their frogs' legs are most likely caught by hunters in the dead of the night in the murky swamps of tropical Indonesia and sold at local markets.
Indonesia accounts for around 80 percent of all European imports, in fact.
Back in the day, they were pulled from the swamps of France, but authorities put a ban on commercial frog hunting and farming in the late 1980s as the frog populations drastically depleted.
Back in 2013 fears were raised that the French appetite for frogs' legs was now threatening the dwindling frog population in Indonesia, where grenouilles are staple food for the local population.
Authorities in some parts of France do, however, allow frog catching if it's strictly for personal consumption. Some poachers still defy the ban, but face fines of up to €10,000.
Photo: Rainettes Paris
Are they only eaten in France?
Not at all. They're also quite popular in south-east Asia, parts of Europe, and the US is actually the second biggest importers of frogs in the world (largely thanks to the popularity of frogs' legs in the south).
And the Brits were eating them long before French, at least according to scientists in the UK.
In 2013, archaeologists working near Stonehenge found toad bones that had been cooked and eaten on the site between 7596 BC and 6250 BC (or in other words, 8,000 years ago).
Clichés about the French all went out the window, at least for a day.
Have they always eaten them?
Legend has it that the French started eating frogs' legs in the 12th century when cunning monks who were forced into a “no-meat” diet managed to have frogs classified as fish. The peasants soon started to eat them too.
The delicacy is particularly popular in eastern France, especially in the Vosges department.
Every April in the town of Vittel, locals gather to eat “several tonnes” of frogs' legs in what sounds like one of the most French festivals on offer.
Traditionally, the little thighs are grilled or deep fried. But you can also boil them, bake them, or sautée them. In other words, cook them how you like.
Once they're in front of you on a plate and ready to eat, it's traditional to eat them with your fingers. Knives and forks are often provided for those who don't want to get messy but they are best avoided given that there is not much meat on the bones.
Some diners prefer to put the whole leg in their mouth then spit out the little bones after.
So do they taste any good?
Well according to us here at The Local (hardly acclaimed food critics) it all depends on how they are cooked, which is like most dishes.
After a trip to a frogs' legs bar in Paris we can confirm that, like many people have said over the years, frogs' legs do taste and look a little like chicken albeit a soggier version, as if chicken had been blended with fish.
For first time eaters it's perhaps important not to think about what you're devouring (especially if you watch the video below) until the psychological barrier has been broken.
They can be fiddly and you'll need a lot to be satisfied but when they are cooked in coriander, ginger, onion, garlic, pepper, soya sauce and honey, they are pretty tasty and it's fairly easy to polish off a dozen, especially when washed down with a bouncing Bombina cocktail.
So how can you cook them?
Here are five recipes in case you want to cook something un-frog-ettable for your friends.
Does Beaujolais Nouveau wine deserve its bad reputation?
Beaujolais Nouveau wine suffers from a number of negative stereotypes - but are these rumours more fiction than fact?
Published: 17 November 2022 11:17 CET
Each year – on the third Thursday of November – people across the world celebrate one thing, and it is not Thanksgiving. It is the release of the Beaujolais Nouveau, a French wine coming from the east of France, south of the wine growing region of Burgundy.
The release of the Beaujolais Nouveau vintage brings with it lots of celebration – four days of it in the Beaujolais region itself. The vintage is then shipped far and wide for people to consume, more often than not at a very affordable price of just a few euros.
Unfortunately, however, the light, red wine also has suffered from a negative reputation. Critics (or perhaps just those who have drunk too many glasses) say it gives you a hangover, tastes terrible (apparently similar to bananas to some), and above all that it is low-quality.
But to Rod Phillips, wine expert and author of “French Wine: A History”, Beaujolais Nouveau is “young, fruity, bright, cheerful.”
Phillips went on to say that it is “not a wine to discuss or contemplate,” but “that doesn’t make it bad wine. It’s different from structured, more subtle and nuanced wines.”
For Caroline Conner, sommelier and head of Lyon Wine Tastings, Beaujolais Nouveau is “really fun” and highly encourages people to give the wine a chance, particularly from local producers.
You can hear Caroline Conner discuss Beaujolais Nouveau in the new episode of the Talking France podcast. Download here or listen below.
Conner explained the stories of Beaujolais Nouveau wine causing hangovers has nothing to do with the way the wine is made, or even how quickly it is produced – using grapes that were harvested just a few months before being bottled.
“It’s not about the technique, it’s because most of it is mass produced. Any mass produced wine is probably going to give you a hangover,” the sommelier explained.
Of course hangovers also depend on how much you drink – of any wine.
According to Rod Phillips, the stereotype that Beaujolais wine is of poor quality stretches back hundreds of years.
“The region had a setback in the Middle Ages and took a long time to recover,” explained Phillips.
In 1395, the Duke of Burgundy issued an edict – grapes from the Gamay vine were “injurious to the human creature” and wine that came from them had “terrible bitterness.” He is even thought to have said that the vine itself was an “evil and disloyal plant.”
According to Phillips, this decree was in the Duke’s interest: “He was protecting pinot noir, which was used for Burgundy’s already-famous wines.
More and more producers were growing Gamay because it had a higher yield, so made more and cheaper wine. They appealed to the Duke to ban Gamay and he obliged in terms that produced an enduring belief that Gamay was an inferior wine.”
This impacted Beaujolais wine because it is produced from that same “disloyal plant” – the Gamay grape. It was not until after the second World War that Beaujolais red wine grew in popularity outside of eastern France.
In the 1970s and 80s, the wine had a surge in popularity, with the start of the Beaujolais Nouveau phenomenon, and the mass production of the wine to be cheaply sent across the world.
Conner described Beaujolais Nouveau as a “big party” at that time, with celebrations from London to Japan. While it has decreased in popularity in recent years, the third Thursday of November remains an important date in the French calendar.
What about the other Beaujolais wines?
Both wine experts also pointed to the fact that Beaujolais Nouveau is not the only wine to come out of the region.
“There are a lots of different tiers of quality,” said Conner, adding that the Nouveau only accounts for about 20 percent of production. “The rest of Beaujolais wine is quite different.”
Phillips echoed these sentiments, noting an improvement in quality for other “Beaujolais Crus.”
“More recently people have discovered the 10 Beaujolais Crus (Morgon, Chénas, Brouilly, etc.) which are a real step up in quality,” he said. “There’s a sense in which Beaujolais Nouveau was a drag on the high quality wines of the region because it was associated with inexpensive, easy-drinking wines.”
And as for Beaujolais Nouveau itself, “it’s not all cheap and mass produced,” according to Conner.
If you really want to enjoy a good Beaujolais Nouveau, the sommelier recommends going “to a good caviste or a good restaurant” and drinking wine that was made by a “small producer.”
How much should you spend to get a really good bottle? Conner suggests 20 euros believing you’ll get far more value for money if you spend that amount on a Beaujolais rather than a Burgundy – which you pay a premium on because of its famous name
“You’ll find some excellent value,” she promised.
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